Pulsed light of near-infrared and visible light wavelengths induces the accumulation of carotenoids in tomato fruits during post-treatment time

Pulsed light (PL) is proposed as a novel strategy for the food industry to enhance the antioxidant potential of fruits and vegetables for industrial uses. The main aim of this work is to evaluate the impact of postharvest PL treatments of different spectral ranges on the carotenoid concentration as...

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Autores: González Casado, Sandra, López-Gámez, Gloria, Martín Belloso, Olga, Elez Martínez, Pedro, Soliva-Fortuny, Robert
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/84427
Acceso en línea:https://doi.org/10.1111/1750-3841.16270
http://hdl.handle.net/10459.1/84427
Access Level:acceso abierto
Palabra clave:Carotenoids
Physicochemical properties
Pulsed light
Spectral range
Tomato
Carotenoides
Tomàquets
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spelling Pulsed light of near-infrared and visible light wavelengths induces the accumulation of carotenoids in tomato fruits during post-treatment timeGonzález Casado, SandraLópez-Gámez, GloriaMartín Belloso, OlgaElez Martínez, PedroSoliva-Fortuny, RobertCarotenoidsPhysicochemical propertiesPulsed lightSpectral rangeTomatoCarotenoidesTomàquetsPulsed light (PL) is proposed as a novel strategy for the food industry to enhance the antioxidant potential of fruits and vegetables for industrial uses. The main aim of this work is to evaluate the impact of postharvest PL treatments of different spectral ranges on the carotenoid concentration as well as quality attributes of tomatoes during post-treatment time. Doses of wide-spectrum light (180–1100 nm), full-spectrum without ultraviolet (UV)-C wavelengths (305–1100 nm), and visible (VIS) + near-infrared light (NIR) (400–1100 nm) were compared. Total carotenoids, lycopene, and chlorophyll contents were spectrophotometrically assessed just after treatments and 1, 5, and 10 days post-treatment. PL treatments accelerated the accumulation of both total carotenoids and lycopene concentrations in tomato fruits. Nevertheless, the efficacy of PL depended on the applied spectral range. Tomato subjected to VIS + NIR treatment exhibited the greatest enhancement in total carotenoids (31 %) and lycopene (35 %) content at day 5 post-treatment and quality attributes were not affected. Conversely, UV-light exposure did not enhance carotenoid concentrations. These results evidenced that VIS + NIR treatments induced a faster accumulation of carotenoids without negatively affecting tomato quality attributes. Practical Application: The integration of visible and near-infrared (VIS + NIR) light filters in pulsed light (PL) processing allows enhancing the accumulation of bioactive compounds in tomato tissues in a sustainable way, which can be processed to obtain derived products (e.g., juices, purees) with health-promoting properties. PL technology is characterized by a lack of residual compounds and the absence of applying chemicals potentially harmful to humans. Industries can attract the attention of consumers through their application, which allows offering this added value.Ministerio de Economía y Competitividad (Spain) reference AGL2013-44851-R and Ministerio de Ciencia, Innovación y Universidades (Spain) grant number RTI2018-095560-B-I00. S.G.C. Agència de Gestió d´Ajuts Universitaris i de Recerca (AGAUR)—predoctoral grant.This research has been financed by the Ministerio de Economía y Competitividad (Spain) reference AGL2013-44851-R and Ministerio de Ciencia, Innovación y Universidades (Spain) grant number RTI2018-095560-B-I00. S.G.C. Thanks to the Agència de Gestió d´Ajuts Universitaris i de Recerca (AGAUR) for the predoctoral grant.Wiley2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.1111/1750-3841.16270http://hdl.handle.net/10459.1/84427reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)Inglésinfo:eu-repo/grantAgreement/MINECO//AGL2013-44851-Rinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095560-B-I00Reproducció del document publicat a https://doi.org/10.1111/1750-3841.16270Journal of Food Science, 2022, vol. 87, núm. 9, p. 3913 - 3924cc-by-nc-nd (c) González Casado et al., 2022info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:repositori.udl.cat:10459.1/844272026-06-24T12:42:17Z
dc.title.none.fl_str_mv Pulsed light of near-infrared and visible light wavelengths induces the accumulation of carotenoids in tomato fruits during post-treatment time
title Pulsed light of near-infrared and visible light wavelengths induces the accumulation of carotenoids in tomato fruits during post-treatment time
spellingShingle Pulsed light of near-infrared and visible light wavelengths induces the accumulation of carotenoids in tomato fruits during post-treatment time
González Casado, Sandra
Carotenoids
Physicochemical properties
Pulsed light
Spectral range
Tomato
Carotenoides
Tomàquets
title_short Pulsed light of near-infrared and visible light wavelengths induces the accumulation of carotenoids in tomato fruits during post-treatment time
title_full Pulsed light of near-infrared and visible light wavelengths induces the accumulation of carotenoids in tomato fruits during post-treatment time
title_fullStr Pulsed light of near-infrared and visible light wavelengths induces the accumulation of carotenoids in tomato fruits during post-treatment time
title_full_unstemmed Pulsed light of near-infrared and visible light wavelengths induces the accumulation of carotenoids in tomato fruits during post-treatment time
title_sort Pulsed light of near-infrared and visible light wavelengths induces the accumulation of carotenoids in tomato fruits during post-treatment time
dc.creator.none.fl_str_mv González Casado, Sandra
López-Gámez, Gloria
Martín Belloso, Olga
Elez Martínez, Pedro
Soliva-Fortuny, Robert
author González Casado, Sandra
author_facet González Casado, Sandra
López-Gámez, Gloria
Martín Belloso, Olga
Elez Martínez, Pedro
Soliva-Fortuny, Robert
author_role author
author2 López-Gámez, Gloria
Martín Belloso, Olga
Elez Martínez, Pedro
Soliva-Fortuny, Robert
author2_role author
author
author
author
dc.subject.none.fl_str_mv Carotenoids
Physicochemical properties
Pulsed light
Spectral range
Tomato
Carotenoides
Tomàquets
topic Carotenoids
Physicochemical properties
Pulsed light
Spectral range
Tomato
Carotenoides
Tomàquets
description Pulsed light (PL) is proposed as a novel strategy for the food industry to enhance the antioxidant potential of fruits and vegetables for industrial uses. The main aim of this work is to evaluate the impact of postharvest PL treatments of different spectral ranges on the carotenoid concentration as well as quality attributes of tomatoes during post-treatment time. Doses of wide-spectrum light (180–1100 nm), full-spectrum without ultraviolet (UV)-C wavelengths (305–1100 nm), and visible (VIS) + near-infrared light (NIR) (400–1100 nm) were compared. Total carotenoids, lycopene, and chlorophyll contents were spectrophotometrically assessed just after treatments and 1, 5, and 10 days post-treatment. PL treatments accelerated the accumulation of both total carotenoids and lycopene concentrations in tomato fruits. Nevertheless, the efficacy of PL depended on the applied spectral range. Tomato subjected to VIS + NIR treatment exhibited the greatest enhancement in total carotenoids (31 %) and lycopene (35 %) content at day 5 post-treatment and quality attributes were not affected. Conversely, UV-light exposure did not enhance carotenoid concentrations. These results evidenced that VIS + NIR treatments induced a faster accumulation of carotenoids without negatively affecting tomato quality attributes. Practical Application: The integration of visible and near-infrared (VIS + NIR) light filters in pulsed light (PL) processing allows enhancing the accumulation of bioactive compounds in tomato tissues in a sustainable way, which can be processed to obtain derived products (e.g., juices, purees) with health-promoting properties. PL technology is characterized by a lack of residual compounds and the absence of applying chemicals potentially harmful to humans. Industries can attract the attention of consumers through their application, which allows offering this added value.
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1111/1750-3841.16270
http://hdl.handle.net/10459.1/84427
url https://doi.org/10.1111/1750-3841.16270
http://hdl.handle.net/10459.1/84427
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MINECO//AGL2013-44851-R
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095560-B-I00
Reproducció del document publicat a https://doi.org/10.1111/1750-3841.16270
Journal of Food Science, 2022, vol. 87, núm. 9, p. 3913 - 3924
dc.rights.none.fl_str_mv cc-by-nc-nd (c) González Casado et al., 2022
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
rights_invalid_str_mv cc-by-nc-nd (c) González Casado et al., 2022
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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